Recipe of the week: raspberry ricotta cake by Alison Roman

This delicious cake can be baked with jam swirled in if you’re craving something a bit stickier

Recipe from Sweet Enough: A Baking Book by Alison Roman
Recipe from Sweet Enough: A Baking Book by Alison Roman
(Image credit: Chris Bernabeo)

This cake is intended to be on the less-sweet side, says Alison Roman. If you’re craving something a bit stickier, a bit sweeter, know that, in lieu of the unsweetened berries, this versatile batter can be baked with one cup of jam or marmalade swirled in. The result will still be very delicious and extremely snackable.

Ingredients: makes one 23cm cake

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